Guest guest Posted January 8, 2001 Report Share Posted January 8, 2001 * Exported from MasterCook * Baked Sweet Potatoes With Thyme Recipe By : Everyday cooking with Dr. Dean Ornish, page 260 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Potatoes Side Dishes Ornish: Everyday Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 sweet potatoes (about 8 ounces each) 1/3 cup Vegetable Broth (see separate recipe or store bought) 1/4 teaspoon salt 1/4 teaspoon dried thyme Black pepper SERVES 4 Sweet potatoes hold their shape when peeled, cubed and baked in a covered casserole-a pleasant change from whole roast sweet potatoes. Be sure to buy the variety with light brown skin and golden flesh. Garnet yams - the ones with dark reddish-brown skin and deep orange flesh-become soft and mushy baked this way. Preheat oven to 375 degrees F. Peel sweet potatoes and cut into 1-inch cubes. In a 1 1/2 quart baking dish, toss the sweet potatoes with the broth, salt, thyme, and pepper to taste. Cover and bake until the potatoes are tender when pierced, 35 to 40 minutes. Nutritional Information Serving Size: 1 sweet potato. Calories: 118, Fat: 0.1 g, Cholesterol: 0 mg, Carbohydrate: 27.7 mg, Protein: 2.0 g, Sodium: 612.0 mg. TIP: Sweet potatoes have four times the U.S. Recommended Dietary Allowance for beta-carotene, a 'pre-vitamin' that the body converts to vitamin A. Researchers are continuing to look closely at the role beta-carotene, an antioxidant, may play in cancer prevention. Sweet potatoes also have significant amounts of vitamin C, and fiber-and even more fiber-and even more fiber when eaten with the skin. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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